This Raspberry Brownie Cheesecake is a sweet treat combining rich chocolate brownie with creamy cheesecake and fresh raspberries. It’s perfect for special occasions or just because!
I love how the tart raspberries pop against the smooth cheesecake. It always impresses friends, and let’s be honest, it looks fancy without the fuss. Who doesn’t want to wow their guests? 😄
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the brownie layer. You can use coconut oil or margarine if you’re looking for a dairy-free option!
Cocoa Powder: Unsweetened cocoa powder provides depth of flavor. If you’re in a pinch, you can use dark chocolate instead, just melt it and adjust the sugar in the recipe.
Cream Cheese: A must for the cheesecake layer! If you want a lighter version, try using Neufchâtel cheese, which has less fat but similar taste. Vegan cream cheese can also work for a plant-based option.
Fresh Raspberries: These are the star of the recipe. You can swap them out for other berries like blueberries or strawberries if desired. Frozen berries work too; just thaw and drain excess liquid.
How Do You Make Sure Your Cheesecake is Creamy and Not Crumbly?
Achieving a creamy cheesecake is all about mixing and baking! Start by ensuring your cream cheese is at room temperature to avoid lumps. Here’s how:
- Beat your cream cheese well until smooth, then gradually add in sugar and eggs.
- Don’t overmix after adding eggs; just blend until combined to prevent cracks.
- Bake at a low temperature (325°F) to keep it from drying out. A water bath can also help maintain moisture.
Cooling properly is key too! Let it cool to room temp, then refrigerate. This helps it set nicely. Happy baking!
Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 ounces (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh raspberries
- Optional: melted chocolate for drizzling
How Much Time Will You Need?
This delicious Raspberry Brownie Cheesecake requires about 20 minutes for prep and 40-45 minutes of baking time. Plus, it needs at least 4 hours to chill, but overnight is best to let the flavors meld together. Overall, plan for around 5 to 6 hours of total time, including chilling.
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
Start by making the raspberry sauce. In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the raspberries break down and the sauce thickens a bit. Once done, strain the mixture through a fine sieve to remove seeds and set it aside to cool.
2. Make the Brownie Batter:
Preheat your oven to 325°F (163°C). Melt the butter in a saucepan or microwave. In a medium bowl, mix the melted butter with sugar, eggs, and vanilla extract until the mixture is smooth. Then, whisk in the cocoa powder, flour, salt, and baking powder until just combined — do not overmix!
3. Assemble the Brownie Base:
Pour the brownie batter into a greased 9×9 inch baking pan and spread it out evenly so it covers the bottom of the pan.
4. Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract, and continue mixing until the cheesecake mixture is creamy and well combined.
5. Layer the Cheesecake:
Gently pour the cheesecake batter over the brownie layer in the pan, making sure it’s evenly distributed.
6. Add the Raspberry Swirl:
Now it’s time for the fun part! Spoon small drops of the cooled raspberry sauce on top of the cheesecake layer. Use a toothpick or a knife to gently swirl the raspberry sauce into the cheesecake for a beautiful marbled effect.
7. Bake:
Carefully place your cheesecake in the preheated oven and bake for about 40-45 minutes. You’ll know it’s done when the cheesecake is mostly set but still has a slight jiggle in the center. This helps keep it creamy!
8. Cool and Chill:
Once baked, remove the cheesecake from the oven and let it cool to room temperature. After that, refrigerate it for at least 4 hours, or ideally overnight — this will give your cheesecake the perfect texture and flavor.
9. Serve:
When you’re ready to enjoy, cut the cheesecake into squares. You can garnish each piece with a fresh raspberry, and drizzle some melted chocolate on top for an extra touch. Enjoy your delightful Raspberry Brownie Cheesecake!
Dig in and share with friends or keep it all to yourself—either way, it’s bound to be a hit!
Can I Use Different Types of Berries for the Swirl?
Absolutely! While raspberries work beautifully, you can substitute with blueberries, strawberries, or even mixed berries. Just make sure to adjust the sugar to taste based on the sweetness of the berries you choose.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual squares wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months. Just thaw in the fridge before enjoying!
Can I Make This Cheesecake Gluten-Free?
Yes! To make this Raspberry Brownie Cheesecake gluten-free, substitute the all-purpose flour in the brownie layer with a gluten-free flour blend. Just make sure the cocoa powder and other ingredients are also gluten-free.
What’s the Best Way to Cut Clean Squares?
To achieve clean cuts, use a sharp knife and dip it in hot water before slicing. Wipe the knife with a towel between cuts to keep the edges neat!
